Carrot Cake
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This recipe is from "Top Nosh" - and was submitted by Len Feiman
Variation: Linda MatzkinINGREDIENTS
4 eggs
1-1/2 cups sugar
1-1/2 cups vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt, optional
3 cups grated carrots
1/2 cup raisins
1/2 cup chopped pecansHeat oven to 350 degrees. Butter and flour a 10-inch Bundt pan.
Beat eggs until frothy. Beat in sugar a little at a time until light and lemon colored. Gradually beat in oil. Sift dry ingredients together and fold into egg mixture. Fold in carrots, raisins and pecans. Bake for 30 minutes until tester is dry. Remove from pan when cooled.
ICING (Optional)
8 ounces cream cheese, room temperature
1/4 pound unsalted butter, room temperature
1 pound confectioners' sugar
1 cup crushed pineapple, very well drained, optional
1 teaspoon vanillaCream the cheese and butter with confectioners' sugar until light. Blend in pineapple and vanilla.